Anyone use a clever?

[Kerneldrop]

I've been looking at this clever: https://www.chefknivestogo.com/hasewh2cl.html

Trying to figure out if I'd actually use it.
What all do you use it for?
I'd need to build a base to store it on the counter.

[stevem627]

I use a cleaver most often on ribs, but not a whole lot of use.

[Mowgface]

I have a handful of Chinese cleavers; carbon and stainless.

I use them in place of a Gyuto/Nakiri.

[Kalaeb]

Yes, all the time. I use it for most things where I would use a chef knife. It slices, it dices and scoops I even use it as a spatula at times. I have never used the one linked, but it looks like a great little knife. Very similar to the small cck.

[billk1002]

I have a cheaper cleaver that I take camping, other than that just bones, but it is a lot of fun on the bones!

[aporigine]

Here’s a block module for my Chopper King that’s half-finished. Yeah it’s MDF and hardboard, but prettier materials would eat into my k&s budget!

It’ll be attached to my tall-knives block.

[Kerneldrop]

Yeah it’s MDF and hardboard, but prettier materials would eat into my k&s budget!

#builtnotbought

Which Chopper King do you have?
See, I can get a Chopper King and use those savings on a Nakiri I’ve been wanting. lol

I was just going to take a 2x4 and cut a line down the middle deep enough for the blade to sit in and the knife be upright. I’m a simple dude. I posted pics of my simple knife towers.

[aporigine]

Yeah it’s MDF and hardboard, but prettier materials would eat into my k&s budget!

#builtnotbought

Which Chopper King do you have?
See, I can get a Chopper King and use those savings on a Nakiri I’ve been wanting. lol

I was just going to take a 2x4 and cut a line down the middle deep enough for the blade to sit in and the knife be upright. I’m a simple dude. I posted pics of my simple knife towers.

It’s the white #2 (regular size) cleaver.

https://www.chefknivestogo.com/knkish2cl.html

Mine has as a feature that the edge is free except at the nose. I had to put a scrap of hardboard there to prevent the heartbreak of Cleaver Droop.

That Hatsukokoro shouts “project knife” to me. The choil shot seems muy thick behind the edge.

[gladius]

I have many and use daily. Most used now is the small (190×95mm) Sugimoto No.30 (SF4030) << replacing the no. 6 and the Yu Kurosaki AS Cleaver <<

Mark sells a nice cleaver stand <<

[Kekoa]

I use a Dexter, sometimes for normal stuff that I would usually use a gyuto for, but primarily as a BBQ knife. It is my "good" beater knife, it is kept sharp but can be called upon for chopping up nuts, semi-frozen food, or charcoally meats off the grill that I wouldn't want to use a more fragile knife on. I actually plan on getting a Dexter chef knife eventually to do a side by side comparison of the two different styles of blade as beaters and see which one I favor, but the cleaver has going for it that it is just different, so it is fun to pull out when I get bored of more normal knives.

My cleaver's particular weakness is potatoes and onions which stick horribly, but that is going to be different depending on the cleaver for sure. The profile on the one your looking at looks good to me, I can't do overly flat, but it does look a bit thicker behind the edge than it could be. Your use would determine if that would be much of a detriment or not.

[cliff]

I use cleavers all the time, increasingly, instead of a 240 or 270 workhorse gyuto. If I have a bunch of prep, I'll grab one of the bigger ones. The only time I don't is if I have a big pile of greens to deal with. For that, I prefer a long gyuto. That one you mention looks great to me.

ETA - They are especially good for volume when you're in cramped quarters, and they double as bench scrapers.

[trancher]

ETA - They are especially good for volume when you're in cramped quarters and double as bench scrapers.

Couldn't agree more on this! Nothing to really worry about tipping when things get cramped.

Sometimes I pull out my CCK 1103. It's a little heavy for me with longer prep sessions, though. Maybe I need to hit the gym more.

[cliff]

Like a heavy knife, cleavers do the work for you once you get used to them. I find it harder to use my lasers for bulk prep. Then, there's Takeda. It costs a fortune but is the best of both: light, nimble, and large, it plows through anything.

[XexoX]

There is one of these left.



Chopper King Blue #1 Big Tuna 280mm And only $150.

[Kerneldrop]

So I ended up getting the Chopper King White #2 and at the urging of a knowledgable friend I snuck in the last Daovua Classic V2 The Tank.
I've been going round and round with a good Nakiri or tall Nakiri and decided on these two instead.
I don't have anything else like those 2 profiles, so figured why not.

[aporigine]

There is one of these left.



Chopper King Blue #1 Big Tuna 280mm And only $150.

I cannot come up with an excuse to buy that blade! It should be awesome for large butchery tasks like whole briskets. But I got sujis out the, uhm, hiki.

[Kerneldrop]

I cannot come up with an excuse to buy that blade! It should be awesome for large butchery tasks like whole briskets. But I got sujis out the, uhm, hiki.

For cutting the fins and head off tuna when you're tired of canned tuna

[aporigine]

I cannot come up with an excuse to buy that blade! It should be awesome for large butchery tasks like whole briskets. But I got sujis out the, uhm, hiki.

For cutting the fins and head off tuna when you're tired of canned tuna

I’m far enough into the desert that I’m only on canned tuna’s migration path.

[TheLegalRazor]

There is one of these left.



Chopper King Blue #1 Big Tuna 280mm And only $150.

How does one sharpen this?

[XexoX]

There is one of these left.



Chopper King Blue #1 Big Tuna 280mm And only $150.

How does one sharpen this?

Mr. Razor, I'm sure your guess would be better than mine. I'd just send it to Mr. Mark for sharpening.